​Set the oven to 325 F or Mark 3.


Melt the butter in a frying pan.


Coat the meat with seasoned flour and cook, a little at a time, in the butter until browned all over.


Place in an ovenproof dish.


Add the onions to the pan and cook for a few minutes.


Add the stock and when hot pour over the meat and mix well.


add the rosemary, cover and cook in the oven for about 1 hour until the mat is tender.


​Drain the meat and put on a warm serving dish.


Drain the cooked asparagus, cut off the tips and arrange them around the meat.


​Place the stems of the asparagus with 2 tablespoons of liquid from the casserole in a liquidizer and, when blended, add to the casserole together with the cream, lemon juice and seasoning.


Re-heat on the stove, stirring all the time and then pour over meat.


​Serve with baby potatoes and buttered carrots. Serves 4 - 6.

​Ingredients


2 lb leg of lamb, cut into 2 inch pieces

Seasoned flour

2 lb asparagus, cooked

2 oz butter

2 oz flour

2 onions, thinly sliced

1/2 pint lamb stock

5 fl oz double cream

Pinch of rosemary

Salt and pepper

​A few drops of fresh lemon juice

​Celebration Lamb

​A lamb and asparagus dish for special occasions.

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